Creamy Potato Soup with Italian Sausage Recipe

If you’re craving a hearty and comforting soup that’s packed with flavor, look no further than this Creamy Potato Soup with Italian Sausage. This recipe combines the creamy goodness of potatoes with the savory kick of Italian sausage for a delightful meal that will warm your soul. Let’s get started!

Ingredients:

• 1 pound Italian sausage (mild or spicy, depending on your preference)
• 4 cups russet potatoes, peeled and diced into small cubes
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup milk
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, for garnish (optional)

Instructions:

1. Start by cooking the Italian sausage. In a large soup pot or Dutch oven, heat the olive oil over medium heat. Remove the sausage from its casing and crumble it into the pot. Cook the sausage, breaking it up with a spoon, until it’s browned and cooked through. This should take about 5-7 minutes. Once done, remove the sausage from the pot and set it aside.
2. In the same pot, add the butter and chopped onion. Cook the onion over medium heat until it becomes translucent, about 3-4 minutes. Add the minced garlic and continue to cook for another minute, being careful not to let it brown.
3. Add the diced potatoes to the pot, along with the dried thyme, salt, and pepper. Stir everything together and cook for about 5 minutes, allowing the potatoes to slightly brown and absorb the flavors.
4. Pour in the chicken broth, and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 15-20 minutes or until the potatoes are tender.
5. Using an immersion blender or a regular blender (in batches), carefully puree the soup until it’s smooth and creamy.
6. Return the soup to the pot and stir in the cooked Italian sausage.
7. Pour in the heavy cream and milk, stirring continuously to combine. Allow the soup to simmer for an additional 5-10 minutes, letting the flavors meld together. Taste and adjust the seasoning with more salt and pepper if needed.
8. Once the soup is heated through, it’s ready to serve. Ladle it into bowls and garnish with fresh parsley if desired.
9. Enjoy your Creamy Potato Soup with Italian Sausage piping hot, perhaps with a slice of crusty bread for a complete meal!

This recipe serves approximately 6 people and is perfect for a cozy dinner or a comforting lunch. The combination of creamy potatoes and flavorful Italian sausage is sure to please your taste buds. Bon appétit!

Source: mantitlement.com

Yield: 6

Simple Baked Cheesy Italian Chicken Meatballs

Print

When it comes to quick, easy, and delicious meals, Simple Baked Cheesy Italian Chicken Meatballs are hard to beat. These meatballs are perfect for a weeknight dinner, a party appetizer, or even meal prepping for the week. With their juicy interior, crispy exterior, and gooey cheesy center, they are sure to become a family favorite.

Prep Time 15 minutes

Cook Time 45 minutes

Ingredients

• 1 pound ground spicy Italian chicken sausage (see note)
• 1 pound ground chicken
• 2 slices soft whole grain bread
• 2 eggs
• 1/3 cup grated parmesan cheese
• 2 small shallots, grated
• 2 cloves garlic, grated
• 1-2 tablespoons chopped pepperoncinis
• 1 jar (32 ounce) marinara sauce
• 1 cup shredded mozzarella cheese
• 1 cup shredded provolone
• 1/4 cup fresh oregano

Instructions

1. Preheat the oven to 450° F. Grease a 9×13 inch baking dish with olive oil.

2. Take the bread and run it under water until dampened but not soaked. Gently squeeze the excess water out of the bread and then crumble the dampened bread into pieces.

3. In a bowl, combine the sausage, chicken, bread crumble, eggs, parmesan, shallots, garlic, pepperoncinis, and a pinch each of salt and pepper. Coat your hands with olive oil, then roll the meat into 2 tablespoon size balls, and place them into the prepared baking dish. Bake for 15 minutes or until the meatballs are crisp on the outside, but not yet cooked through on the inside.

4. Remove from the oven and pour the marinara over top the meatballs. Cover the pan with foil and bake for 15 minutes longer, or until the meatballs are cooked through. Remove the foil and add the cheeses and oregano. Bake until the cheese is melted and golden, about 10 minutes. Serve topped with fresh oregano and your favorite pasta!

Notes

Ground Spicy Italian Chicken Sausage: I buy ground chicken sausage at Whole Foods. If you can’t find it, you can make your own by adding the following spice mix to 1 pound ground chicken:

1 tablespoon each of fennel seed, dried thyme, dried basil, dried oregano, salt, and pepper; 2 teaspoons each of cayenne (or less, if you don’t want it too spicy), paprika, and garlic powder; and 1 teaspoon each of smoked paprika and crushed red pepper flakes. 

Nutrition Information:

Amount Per Serving: Calories: 622